A super easy shrimp pasta salad with shells and peas—this has lots of veggies and is made with Greek yogurt instead of mayo!
I am wanting to come back and preface this post letting you know…baby girl is born! I sill be working up an introduction soon! 🙂 Since caring for her is first priority, I haven’t updated this post. But maybe it’s still relevant with how I’d have felt if she weren’t yet born. Plus, you get a recipe and that is always relevant, amiright?!
Today is the day. Baby girl’s official due date! Being completely honest…this post is being written almost two weeks in advance to make sure I’ve got you covered on your latest recipe needs. Because APPARENTLY, you can’t predict this whole going into labor thing. Which is driving me freakin’ bonkers.
I don’t know whether or not I’ll still actually be pregnant by the time this publishes. It’s completely mind-boggling to me that with all the advances in medicine we have today, there is still no way to actually predict when a baby is going to be born. I guess perhaps that is because baby herself is going to make that decision. But the inability to plan for this has my Type A planner personality strung out with anticipation like no other.
I guess that’s just nature’s way of preparing you for all the unexpectedness that goes along with parenting.
I have no choice but to just deal with it. And maybe complain about it…just a little. 🙂
The resounding advice I’ve received from friends and family is to just enjoy this time. It’s a little counter-intuitive to me. I’m so over being pregnant, that I just want her to be here and let us move onto this next stage of life. But, I also get where the advice is coming from. This is the last opportunity Kyle and I will have to really do anything just the two of us. There really is no more ‘nesting’ left to do, and all we do now is wait! And try to mentally prepare ourselves for the craziness that is to come. So in the meantime, I’ll try to make myself feel less lazy so we can get out and enjoy a couple last date nights that won’t include a baby or babysitter!
And with that, I’m going to leave you with today’s recipe for a super easy shrimp pasta salad, made with shells and peas! This is a healthier version of one of my mom’s favorite recipes. It’s really not too bad, especially once you replace Miracle Whip with plain Greek yogurt! Greek yogurt to the rescue…yet again. This is my favorite recipe to make for cookouts and parties, or even to take as a lunch to work.
Grab your fork and dig in!
Easy Shrimp Pasta Salad with Shells and Peas
Yield 8 servings
- 2 cups small shells, uncooked
- 1/2 tablespoon extra virgin olive oil
- 1 cup finely diced red pepper
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 2 cups peas
- 8 oz. tiny or small shrimp, cooked and deveined
- 6 oz. non-fat plain Greek yogurt
- 1.5 tablespoons extra virgin olive oil
- salt and pepper to taste
- In a large kettle, bring water to boil. Add pasta, and boil approximately 10 minutes until completely cooked through.
- Strain pasta and add to a large bowl. Mix in about 1/2 tablespoon of extra virgin olive oil. Let pasta cool to room temperature.
- While pasta is cooling, prepare vegetables as described above. If using frozen peas, thaw and set aside. If using canned shrimp, strain and set in fridge.
- Once pasta is cooled, mix in all vegetables and shrimp. Then, mix in Greek yogurt and remaining olive oil. Add salt and pepper to taste preference.
Feel free to add in some garlic or cayenne if you'd like additional flavor or zing to this pasta salad!
Serving Size ~ 1 cup
Amount Per Serving
% Daily Value
Total Fat 5 g
Saturated Fat 1 g
Unsaturated Fat 4 g
Cholesterol 26 mg
Sodium 278 mg
Total Carbohydrates 29 g
Dietary Fiber 3 g
Sugars 4 g
Protein 13 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.